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Butternut Squash Pasta with Chili Oil, Feta & Mint
This delicious and zesty roasted butternut squash pasta is a quick, easy, 10-ingredient vegetarian weeknight dinner.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil and pinches of salt and pepper. Roast for 22 to ⏱️ 25 minutes or until the squash is tender and golden brown around the edges.
2
Cook the pasta according to the package directions, or until al dente. Drain and transfer to a large bowl.
3
Heat 1 tablespoon of the oil in a small skillet over low heat. Add the garlic, chiles, and red pepper flakes. Stir and cook for ⏱️ 1 minute, or until the garlic is cooked but not burned. Remove from the heat and drizzle the chili oil over the cooked pasta. Add the lemon juice, ½ teaspoon salt and freshly ground black pepper and toss. Add the butternut squash, feta, hazelnuts, mint, and the remaining 1 tablespoon olive oil, and toss again. Season to taste and serve. Drizzle with more olive oil, if desired.
Freshly ground black pepper
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